Tex-Mex Frito Pie Casserole with Chili and Cheddar

Why You’ll Love This Recipe

• Crunch-on-crave: melty cheddar and pickled jalapeños over a bed of crisp corn chips.
• True Texas vibes: a thick, no-bean chili that’s bold, beefy, and deeply spiced.
• Weeknight-friendly: one pot for chili, one pan to bake, ready in about an hour.
• Party-perfect: easy to scale and top to taste at the table.

Grocery List

• Produce: 1 large yellow onion, 1 medium white onion, 1 jalapeño, 4 garlic cloves
• Dairy: 12 oz sharp cheddar cheese (block for shredding)
• Pantry: 12 oz corn chips (plus extra for serving), 2 lb 80/20 ground beef, 1 can (15 oz) crushed tomatoes, low-sodium beef broth, tomato paste, pickled jalapeño rings, chili powder, ground cumin, smoked paprika, dried oregano, cayenne, masa harina, apple cider vinegar, kosher salt, black pepper

Full Ingredients

For the Texas chili

• 2 lb 80/20 ground beef
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, minced (seeds in for spicier)
• 2 tbsp chili powder (ancho preferred)
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano (Mexican oregano if you have it)
• 1/4 tsp cayenne pepper (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp tomato paste
• 1 can (15 oz) crushed tomatoes
• 1 cup low-sodium beef broth
• 1 tbsp masa harina mixed with 2 tbsp water (slurry)
• 1 tbsp apple cider vinegar

For the casserole and toppings

• 12 oz corn chips (Fritos), divided
• 12 oz sharp cheddar cheese, shredded (about 3 cups), divided if desired
• 1/2 cup pickled jalapeño rings, drained
• 1 medium white onion, finely chopped (for finishing)
• Optional for serving: extra corn chips, hot sauce, sour cream, chopped cilantro

Step-by-Step Instructions

Step 1: Preheat and prep

Heat the oven to 375°F. Lightly grease a 9×13-inch baking dish. Shred the cheddar cheese and set aside. Finely chop the white onion for the finishing garnish; keep chilled until serving for crunch.

Step 2: Brown the beef

In a large Dutch oven or deep skillet over medium-high heat, add the ground beef. Cook, breaking it up with a spoon, until no longer pink and starting to brown, 6–8 minutes. If there is more than 2 tablespoons of fat in the pot, spoon off the excess to keep the casserole from becoming greasy.

Step 3: Build flavor with aromatics and spices

Add the diced yellow onion, minced garlic, and minced jalapeño to the beef. Cook, stirring, until the onion softens, 3–4 minutes. Sprinkle in the chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and black pepper. Stir and cook 30 seconds to bloom the spices. Add the tomato paste and cook 1 minute, stirring, until it darkens slightly.

Step 4: Simmer and thicken the chili

Pour in the crushed tomatoes and beef broth. Bring to a simmer, then reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until thick and spoonable, 20–25 minutes. The chili should be thick enough to mound on a spoon; if it looks soupy, simmer a few minutes longer. Stir in the masa harina slurry and cook 2 minutes more to lightly thicken and add a subtle corn note. Off the heat, stir in the apple cider vinegar. Taste and adjust salt and pepper as needed.

Step 5: Lay down the chip bed

Spread about 8–9 ounces of the corn chips evenly in the prepared baking dish, reserving a handful for finishing. Keep the layer relatively even, without packing down the chips; air pockets help them stay crunchy.

Step 6: Top, bake just to melt

Spoon the hot chili evenly over the chips. Sprinkle the shredded cheddar over the chili, then scatter the pickled jalapeño rings on top. Bake until the cheese is fully melted and glossy but the chips remain crisp, 8–10 minutes. If you like a lightly blistered top, broil for 30–60 seconds, watching closely.

Step 7: Finish and serve

Remove from the oven and let rest 5 minutes. Scatter the finely chopped white onion over the top and add the reserved handful of fresh chips for extra crunch. Serve immediately with any optional toppings you like.

Pro Tips

• Keep it thick: A thick chili prevents soggy chips. If needed, simmer longer or add an extra teaspoon of masa slurry.
• Shred your own cheese: Freshly shredded cheddar melts more smoothly than pre-shredded.
• Assemble last-minute: Put chips down only when the chili is hot and the oven is ready so they stay crisp.
• Salt wisely: Chips and cheese are salty; season the chili to taste but avoid over-salting early.
• Heat control: Leave jalapeño seeds in for more heat, or swap in hotter pickled peppers like sport peppers.

Variations

• Bean-Lovers Frito Pie: Stir in one 15-oz can pinto beans (drained) after the simmer; heat through before assembling.
• Brisket Upgrade: Use 2 lb chopped smoked brisket instead of ground beef; shorten simmer to 10–15 minutes since it’s already cooked.
• Vegetarian Swap: Substitute 1 lb plant-based ground and 1 cup finely chopped mushrooms; use vegetable broth.

Storage & Make-Ahead

Make the chili up to 3 days ahead; cool, cover, and refrigerate, or freeze up to 3 months. Reheat until piping hot before assembling. For best texture, assemble and bake just before serving. Leftover assembled casserole will keep 1–2 days refrigerated (chips will soften). Reheat at 300°F, covered, for 12–15 minutes, then top with a few fresh chips and a sprinkle of cheese to restore crunch and melt.

Nutrition (per serving)

Approximate for 1 of 8 servings: 670 calories; 36g protein; 42g fat; 38g carbohydrates; 4g fiber; 1050mg sodium. Values will vary based on brands and optional toppings.